Traditional Danish Frikadeller Recipe

Danish frikadeller are tender, pan-fried meat patties traditionally made with ground meat, onion, milk, and breadcrumbs, then served hot with potatoes or rye bread. Recipes vary from family to family, but a brief chill and gentle frying help these savory patties hold their shape while staying juicy inside.

Ingredients

1 lb (454 g) ground pork, preferably not extra-lean
8 oz (227 g) ground beef
1 small yellow onion, about 3½ oz (100 g), peeled and finely grated or minced
½ cup (55 g) plain breadcrumbs
½ cup (120 ml) whole milk
1 large egg
1 tsp (6 g) fine salt
½ tsp (1 g) freshly ground black pepper
¼ tsp ground allspice, optional
2 tbsp (28 g) butter
2 tbsp (30 ml) neutral oil, such as canola

Instructions

Soak the breadcrumbs. In a large mixing bowl, stir the breadcrumbs and milk together. Let them stand for about 5 minutes, until the crumbs have softened and absorbed most of the milk. This small pause makes a more even mixture and helps keep the cooked patties moist.
Mix the meat. Add the pork, beef, onion, egg, salt, pepper, and allspice, if using. Mix with clean hands or a sturdy spoon just until everything is evenly combined. Avoid kneading or compressing the mixture for a long time; overworking can make the patties dense. The mixture should be soft and slightly sticky, not dry or crumbly.
Chill and shape. Cover the bowl and refrigerate the mixture for 20 minutes. This chilling time firms the fat and makes the soft mixture easier to handle. With damp hands, shape it into 12 oval patties, roughly 2½ inches (6 cm) long and ¾ inch (2 cm) thick. Keep them similar in size so they cook at about the same rate.
Heat the pan. Set a large, heavy skillet over medium heat. Add half the butter and half the oil. Once the butter has melted and is foaming gently, arrange six patties in the pan with room between them. If the pan is crowded, the patties will steam instead of developing a browned crust.
Fry the first batch. Cook the patties for about 4 to 5 minutes on the first side, until well browned and the edges look set. Turn them carefully and cook for another 4 to 5 minutes. Adjust the heat if the butter starts to darken quickly; the outside should brown without scorching before the center is done. Check the thickest patty by inserting a food thermometer into its center. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. If a patty has not reached that temperature, continue cooking and check again.
Cook the second batch. Transfer the finished patties to a clean plate. Add the remaining butter and oil to the pan and fry the other six patties in the same way, for about 8 to 10 minutes. Check the center of the thickest patty in this batch as well. If the patties brown too quickly, lower the heat and give them a little longer; a thermometer reading, rather than color alone, confirms doneness.
Serve warm. Let the cooked patties sit for a minute or two while you bring the sides to the table. If one batch finishes early, loosely cover it while the remaining patties cook. Avoid stacking them tightly, which can soften their browned surfaces.

Tips

Use meat with some fat. Ground pork that is not extra-lean gives frikadeller their characteristic tenderness. Very lean meat can still work, but the patties may be firmer and less juicy. If your mixture feels unusually stiff, stir in milk a teaspoon at a time rather than adding a large splash all at once.
Grate the onion for a delicate texture. Finely grated onion blends smoothly into the meat, while minced onion leaves more distinct pieces. Either is suitable. If the onion is very wet, squeeze it lightly over the sink before adding it so it does not make the mixture loose.
Let the skillet preheat, but do not use high heat. Medium heat gives the inside time to cook before the outside becomes too dark. A heavy skillet holds heat steadily. If you are cooking in batches, let the pan come back to temperature before adding the second group.
Make handling easier with damp hands. The mixture is meant to be soft, so it may cling to dry fingers. Rinse and shake your hands between shaping patties, and use a thin, flexible spatula for turning them. Do not press down on the patties in the pan; that squeezes out their juices.

Serving Suggestions

For a classic Danish-style meal, serve the frikadeller with boiled potatoes and a brown gravy, along with pickled cucumber or another tangy pickle. A spoonful of red cabbage makes a pleasing sweet-sour contrast, while steamed green beans or a simple salad add a fresh element. These sides are traditional accompaniments, but there is no single required combination.

Frikadeller are also good at room temperature as part of a lunch spread, though they should not be left out for more than 2 hours. Slice leftovers and place them on rye bread with mustard, pickled cucumber, or a little remoulade for an easy open-faced sandwich. For a fuller plate, add a crisp salad and keep any gravy or sauce on the side so the browned patties do not become soggy.

Variations

Use pork and veal. Some versions use a mixture of pork and veal instead of pork and beef. Replace the 8 oz (227 g) of beef with the same weight of ground veal for a milder flavor and fine texture. Ground veal can be harder to find; the beef in this recipe is a practical, more widely available substitute, with a slightly deeper flavor.

Make them all pork. You can use 1½ lb (681 g) ground pork in place of the pork-and-beef combination. The flavor will be richer and more traditionally pork-forward. Keep the other quantities the same, and still check that the patties reach 160°F (71°C) internally.

Adjust the seasoning. Allspice is optional, and some cooks prefer only salt and pepper. A small pinch of nutmeg can replace it for a warmer, less peppery aroma. For a subtle herb note, add 1 tbsp (4 g) finely chopped parsley, recognizing that this is a variation rather than a necessary traditional ingredient.

Make smaller patties for a buffet. Shape the mixture into 18 smaller pieces, about 1½ inches (4 cm) across. They will cook faster, so begin checking their centers early and use the same 160°F (71°C) safety target. Smaller patties are convenient for a smørrebrød-style spread, but they can dry out if left in the pan after they are done.

Storage and Reheating

Refrigerate cooked frikadeller within 2 hours of cooking. Store them in a shallow, covered container for 3 to 4 days. If you want to keep them longer, freeze the cooled patties in a freezer-safe container with baking parchment between layers; for best texture, use them within 2 to 3 months. Thaw frozen patties in the refrigerator rather than on the counter.

For reheating, place the patties in a covered skillet over low to medium-low heat with a spoonful of water or gravy to prevent drying. Turn once and heat until steaming hot throughout. You can also microwave them covered in short intervals, turning or rearranging them for more even heating. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Reheat only the amount you plan to eat, since repeated cooling and warming can affect both quality and safe handling.

Frequently Asked Questions

Are frikadeller meatballs or meat patties?
They are often translated as Danish meatballs, but they are usually shaped into flattened oval patties rather than round balls. That shape gives them broad surfaces for browning and helps them cook evenly in a skillet.

Can I prepare the mixture ahead of time?
Yes. Mix and cover it, then refrigerate it for up to 24 hours before shaping and cooking. Keep raw ground meat refrigerated, and do not leave the mixture at room temperature while you work. You can also shape the patties ahead, cover them, and cook them the next day.

Why are my frikadeller falling apart?
A mixture that is too wet, patties that are too large, or turning them before their first side has browned can cause breakage. Measure the milk, let the breadcrumbs absorb it, chill the mixture, and wait until the edges look set before turning. If the mixture still seems loose, mix in 1 tbsp (7 g) more breadcrumbs and chill it briefly.

Can I bake the patties instead of pan-frying them?
Pan-frying gives frikadeller their familiar browned crust, so baking changes the texture. For a hands-off option, arrange the patties on a lightly oiled, rimmed baking sheet and bake at 400°F (200°C), turning once, until browned and the centers reach 160°F (71°C). The timing depends on their thickness and your oven, so use a thermometer rather than relying only on a set number of minutes.

Can I make frikadeller without breadcrumbs?
Plain breadcrumbs are the easiest choice because they absorb milk and help bind the mixture. Fine rolled oats can be substituted in the same volume, though the patties will have a slightly more textured, less classic finish. Let the oats soak in the milk before adding the meat, and add a little extra milk only if the mixture feels dry.

What is the best way to tell when they are done?
Color is not a reliable test for ground meat, since a browned exterior does not prove that the center has reached a safe temperature. Insert an instant-read thermometer into the center of the thickest patty without touching the pan. Cook ground pork-and-beef patties to 160°F (71°C), then serve promptly or refrigerate them safely.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).